Best Funnel Cake Recipe - Mess for Less (2024)

FAQs

How do you make a funnel cake less greasy? ›

It's important to keep to a frying temperature of around 375 degrees. Any higher than that, and your funnel cakes will brown before cooking through. At too low a temperature, the batter will absorb excess oil, resulting in a greasy, limp funnel cake.

Timing, batter thickness, and funnel spout size are the keys to funnel cake success. If your batter is too thin or watery, you'll have an enormous mess that spreads and won't hold together. If your batter is too gloppy, you won't be able to pour it out in a timely enough fashion to avoid an overdone crunchy mess.

375°F (191°C) is high enough to start coagulating the proteins and gelling the starches in the batter almost on contact, preventing the batter from literally frittering away. A lower temp wouldn't get the cooking going fast enough, and slower cooking would also result in a soggy, oil-logged funnel cake.

So a 5 lb bag would make about 30 funnel cakes." Hope this helps! :) Thank you for your feedback!

What oil is best for funnel cake? I recommend using a neutral oil for in my funnel cake recipe. Vegetable, canola, or peanut oil all work great for this recipe and are my frying oils of choice for frying everything from apple fritters to fried pickles.

But for someone looking to eat healthy, fairs can be a tricky situation. The classic funnel cake has 760 calories and 44 grams of fat— roughly the same amount as four servings of cheese pizza, according to food nutrition comparison sites.

A critical element often overlooked when making funnel cakes is the temperature of the frying oil. This can be the making or breaking point of homemade funnel cakes. If the oil is too cool, the cakes end up absorbing excess oil, resulting in a heavy, greasy outcome.

Funnel cakes are truly best eaten warm and freshly made. However, if you have some left store them in an airtight container for up to five days in the fridge or in the freezer for up to three months. Reheat them on a baking sheet pan in the oven at 350° F for about five minutes.

There could be a few reasons why your baked goods taste strongly of flour. Firstly, it could be because you're not measuring your flour accurately. Too much flour can result in a dry and dense product, as well as a strong flour taste.

Check the temperature of the hot oil by using a candy thermometer. If the oil is too hot it will burn the funnel cake. If it is too cool, the batter will sink to the bottom of the pan.

How much should a funnel cake cost? ›

A funnel cake can sell on average from $3.00 – $5.00. Yet, it costs less than $1.00 to make, so you will yield as much as $4.00 profit on each cake. GM: What products do you sell at your concession stand?

Funnel cake with sugar contains 314 calories per 90 g serving. This serving contains 15 g of fat, 6.9 g of protein and 39 g of carbohydrate. The latter is 14 g sugar and 0.9 g of dietary fiber, the rest is complex carbohydrate.

This could be a gluten issue. Gluten provides structure, so, when a cake lacks it, it will have a tendency to collapse. Gluten also traps liquid, which might explain the greasy bottom.

No baker wants to pull a greasy cake out of the oven. But as long as you follow your recipe correctly, you can usually avoid this common mishap. The problem: You added too much butter. The solution: Follow your recipe carefully and don't be tempted to add extra.

If the oil isn't hot enough, the funnel cakes will absorb too much oil before they cook, and the funnel cakes will be heavy and greasy.

Replace half the oil with applesauce. Replace each whole egg with two egg whites or 1/4 cup egg substitute. Replace cream with equal parts of evaporated skim milk. Replace half the cream cheese with equal parts of reduced-fat cottage cheese or part-skim ricotta cheese.